Zucchini Chips

Zucchini Chips

Alright, so a little disclaimer that I used a dehydrator for these tasty morsels..

I believe you can recreate the same thing in the oven, but you’ll have to test that at your own risk.!

I guess if worst comes to worst you end up roasting zucchini instead of making them into crispy chips- which wouldn’t really be a bad thing..

The thing I love about these is that they’re super simple, affordable & so damn tasty..

I’m a chip gal, but they don’t always make me feel great..

I’ve found veggie chips or plain rain chips to be a great way to satisfy that chip craving without my belly feeling poopy after.


Photo: www.lanascooking.com


  • Organic zucchini
  • Olive oil (or any oil you like)
  • Ground garlic
  • Ground onion
  • Ground smoked paprika
  • Black pepper
  • Sea salt


  1. Wash zucchini and cut in half to steam.
  2. I’ve learned that blanching veggies before dehydrating them helps them to keep longer. This just means a quick boil or steam (I steam) before chopping & dehydrating. I put my zucchini in the steamer for 2-3 mins.
  3. Once blanched, cut into coin pieces (pretty thin, the thicker it is the longer it takes to make the chips crispy).
  4. Put zucchini coins into a large mixing bowl with a dash of olive oil (I don’t use any more than 1 Tbsp, but if you like a stronger oil flavor, add more).
  5. Spice with ground garlic, ground white onion, ground smoked paprika, sea salt & black pepper to your liking. Feel free to add any other spicy goodness you like!
  6. Toss everything so it’s evenly spread.
  7. Line dehydrator tray with parchment paper & spread coins evenly.
  8. Dehydrated at 165 F for 16 hours. You can check after 13-14 hours to see if they’re already thin & crispy enough. I like to do mine extra long so all the moisture is gone.
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